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–+ servings
Zesty Lime Cauliflower Rice – vegetarian recipe
Stav Kogan

Zesty Lime Cauliflower Rice

A light, zesty, and versatile low-carb side dish. This Zesty Lime Cauliflower Rice is simple enough for a weeknight dinner but flavorful enough to impress guests, pairing perfectly with everything from Greek Meatballs to Fish Taco Bowls.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 75
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 g / 1.06 oz) butter or olive oil
  • 6 green onions, sliced, with white and green parts separated
  • 1 small white onion, chopped (about ½ cup / 70g / 2.47 oz)
  • 4 cloves garlic, minced
  • 6 cups (680 g / 24 oz) riced cauliflower, fresh or frozen
  • 1 tablespoon (15 ml / 0.5 fl oz) lime zest
  • 2 tablespoons (30 ml / 1 fl oz) fresh lime juice, from about ½ lime
  • 1½ teaspoons sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup (120 ml / 4.1 fl oz) chicken stock or vegetable stock
  • Lime wedges, for serving
  • To make this recipe dairy-free, Paleo, and Whole30 compliant, simply use olive oil or avocado oil instead of butter.
  • Frozen riced cauliflower works perfectly in this recipe! There's no need to thaw it first, but you may need to add a few extra minutes to the cook time in step 2.
  • Swap the green onions for ½ cup of freshly chopped cilantro for a classic cilantro-lime flavor. Add it at the end with the lime juice.
  • For a spicy kick, add ¼ teaspoon of red pepper flakes along with the garlic in step 2.

Method
 

  1. Directions
  2. In a large skillet, melt the butter or heat the olive oil over medium heat.
  3. Add the chopped white onion and the white parts of the green onions.
  4. Sauté for about 5 minutes until softened and translucent.
  5. Add the minced garlic and cook for one more minute until fragrant.
  6. Stir in the riced cauliflower, lime zest, lime juice, sea salt, and black pepper.
  7. Continue to sauté, stirring occasionally, for 10 minutes until the cauliflower is tender.
  8. Pour in the chicken stock and bring to a simmer.
  9. Cook, stirring often, for about 8 minutes, or until the stock has been completely absorbed and the cauliflower is tender but not mushy.
  10. Remove the skillet from the heat and stir in the reserved green parts of the green onions.
  11. Serve immediately with extra lime wedges on the side.

Nutrition

Calories: 75kcalCarbohydrates: 7.5gProtein: 3gFat: 4g

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